Results 171 to 180 of about 49,780 (244)

Multi-agent simulation of doughnut deep fat frying considering two domain heating media and sample flipping. [PDF]

Curr Res Food Sci
Ghaitaranpour A, Koocheki A, Mohebbi M.
europepmc   +1 more source

Status of the bioactive phytoceuticals during deep-fat frying of snack food using nutra-coconut oil. [PDF]

J Food Sci Technol, 2017
Maneesh Kumar M, Faiza S, Debnath S, Nasirullah.   +3 more
europepmc   +1 more source

The changes in the volatile aldehydes formed during the deep-fat frying process. [PDF]

J Food Sci Technol, 2015
Zhang Q, Qin W, Lin D, Shen Q, Saleh AS.
europepmc   +1 more source

Development of Protein-Source and Fat-Free Indonesian Traditional Crackers (<i>kerupuk</i>) Through Egg White Substitution and Alternative Frying. [PDF]

Food Sci Nutr
Wardana AA, Kaneth, Setiarto RHB, Wulandari R, Wigati LP, Tanaka F, Tanaka F.   +6 more
europepmc   +1 more source

Effect of coatings made by new hydrocolloids on the oil uptake during deep‐fat frying: A review

, 2020
F. Salehi
semanticscholar   +1 more source

Improving the frying performance of RBD palm olein oil using NaturFORT™ TRLG 101 liquid as on-top of TBHQ in deep-fat frying of potato chips. [PDF]

J Food Sci Technol, 2017
Trivedi V, Nivetha Y, Edwin Chow PY.
europepmc   +1 more source

The Addition of Extra-Virgin Olive Oil Enhances the Antioxidant Capacity, Nutritional Quality, and Sensory Attributes of Vegetable Patties Prepared Using Different Cooking Methods. [PDF]

Foods
Bustamante A, Valle C, Echeverría F, Gonzales E, Cabrales M, Farias C, Muñoz Y, Reyes B, Mercado-López L, Valenzuela R.   +9 more
europepmc   +1 more source

Cross-flow deep fat frying and its effect on fry quality distribution and mobility. [PDF]

J Food Sci Technol, 2016
van Koerten KN, Schutyser MA, Somsen D, Boom RM.   +3 more
europepmc   +1 more source

Quantification of Volatile Organic Compounds (VOCs), Nitrogen Oxides (NO _<i>x</i> ), and Ultrafine Particles (UFPs) Emitted by Domestic Air Fryers: A Chamber Study of Indoor Air Quality Impacts. [PDF]

ACS EST Air
Tang R, Su Y, Acton WJF, Dunn LK, Pfrang C.   +4 more
europepmc   +1 more source

Evaluation of antioxidant properties of Za'atar (Thymbra spicata) essential oils as natural antioxidant for stability of palm olein during deep-fat frying process. [PDF]

J Food Sci Technol, 2017
Maskan M, Horuz E.
europepmc   +1 more source